Weekly Newsletter: Week of October 28, 2013

Nothing says “Autumn” like roasted veggies and casseroles! With the first dip in weather this week (ok it is Florida), we will be pulling out our sweaters and turning up the heat in our oven. We have an assortment of soups, casseroles, and breads to enjoy this week.

Local Bin

Local Bin:  Broccoli, Butter Leaf Lettuce, Red Globe Radish, Zucchini, Collard Greens, Slicing Tomatoes, Whiteacre Peas, Corn

Local Mini Bin:  Broccoli, Butter Leaf Lettuce, Red Globe Radish, Zucchini, Slicing Tomatoes, Corn (1/2)

Recipes for This Week’s Bin

Recipe Note: Some recipes may call for more or less produce than you receive. We feature recipes which can be doubled or halved if necessary. Enjoy!

Please feel free to share YOUR Veggie Bin creations on our Facebook page!

Organic Bin

Organic Bin: Broccoli, Butter Leaf Lettuce, Red Globe Radish, Yellow Squash,  Pinova Apples, Sweet Onion, Artichoke, Collard Greens

Organic Mini Bin: Broccoli, Butter Leaf Lettuce, Red Globe Radish, Yellow Squash, Pinova Aapples,

Organic Bin Recipes

Fruit Bin

Pineapple, Banana, Kiwi, Pear

Black = Locally Sourced Conventionally Produced
Green = Locally Sourced Organics
Blue = Globally Sourced Organics

Making Substitutions!

Have no fear! If you do not like one of our selected items in your regular sized organic or local bin you have the choice to remove it and double another item that’s already in the bin or a make a substitution. And if you just have too many veggies, the great news is you can select a French Pantry Baguette as one of our substitution items! Find step by step instructions in our blog post.

 Broccoli Unearthed!

Your Broccoli came to you from Brown’s Farm in Orange Heights, FL (Organic Broccoli came from CA this week). Broccoli is classified as a cabbage, but it doesn’t look or taste much like round green cabbage or Bok Choy we had last week. The word broccoli is from the Italian plural of broccolo which is the “flowering top” of a cabbage. Broccoli is often boiled or steamed but may be eaten raw. But, nothing says “autumn” quite like roasted vegetables — and that includes broccoli!

Preheat your oven to 425®. Cut your broccoli into medium florets. Dry them thoroughly. Not just salad-spinner dry, but rolled-up-in-a-beach-towel dry! Place your florets on a sheet pan and toss with 4-5 Tbsp olive oil, a teaspoon of kosher salt, ½ teaspoon fresh ground pepper, and 4 garlic cloves, peeled and sliced thinly. (Depending on your amount of broccoli, these numbers are for two large bunches or +/- 4 pounds.)

Roast for 15-25 minutes or until your florets are crisp-tender and they start to brown and crisp. 10-15 minutes into roasting, start shaking your pan occasionally and sample your broccoli. When you’re satisfied with the doneness, pull them out and toss with the zest of a lemon, 1-2 Tbsp lemon juice, another tablespoon of olive oil and ¼ cup of fresh grated Parmesan cheese. If you have some pine nuts left over from your last pesto, you could throw a handful of those in as well. Toss to combine and prepare to be blown away. (Recipe is an adaptation from Barefoot Contessa.)

Broccoli Recipes

Need Veggie Tech Support? Visit us on Facebook to share recipes and tips with other Veggie Bin customers and ask any questions you might have about the contents of your bin. You can also email us at info@theveggiebin.com.

The Tastiest of Flint Corn Grits Delivered in Your Bin!

The corn grits grown and milled by Teagan farms are made from flint corn which is known for a grittier, more granular texture. In Italy, flint has been the choice polenta corn since the 16th century! Polenta is simple to make, low in fat and calories and nutritious! $6.25/bag. Log into your Veggie Bin Account and add grits for your next order!

Reduce, Reuse, Recycle!

Returning your bin clean and undamaged means that we can use it again and again. This keeps costs down, minimizes landfill waste and keeps your carbon footprint smaller. Bins that aren’t returned will incur a replacement fee, so be sure to put it out for pickup!


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